Golden Bowl

Joan Hunt

By
@vegancook

The secret to this recipe is double-frying the tofu cubes to give them an extra-crisp exterior.

Nutritional Information

Per SERVING: Calories: 348, Protein: 19g, Total fat: 14g, Saturated fat: 1.5g, Carbs: 40g, Cholesterol: mg, Sodium: 98mg, Fiber: 8g, Sugars: 6g


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Comments:

Serves:

Serves 4

Ingredients

2 Tbsp
vegetable oil, divided
15 oz
extra-firm tofu, drained and cut into 1/2-inch dice
2 tsp
low-sodium soy sauce, plus more to taste
2 c
steamed broccoli
8 oz
sliced mushrooms
1 c
finely chopped onion
1 c
diced yellow bell pepper
1 c
sliced yellow squash
1/2 c
shredded cabbage
1/2 c
grated carrots
2 Tbsp
nutritional yeast, or more to taste
2 c
cooked brown rice

Directions Step-By-Step

1
Heat 1 Tbs. oil in large nonstick skillet over high heat. Add tofu, and sauté 10 to 15 minutes, tossing with spatula, until light golden brown all over. Sprinkle with soy sauce, and sauté 2 to 3 minutes more to further brown tofu. Transfer tofu to paper-towel-lined plate. Drain and rinse skillet, and wipe dry.
2
Heat remaining 1 Tbs. oil over high heat. Add tofu and all vegetables. Sauté 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula. Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. Sauté a few seconds more. Remove from heat. Serve over brown rice.